CN107079983A - A kind of compound method of fruit vegetables antistaling agent - Google Patents
A kind of compound method of fruit vegetables antistaling agent Download PDFInfo
- Publication number
- CN107079983A CN107079983A CN201710226711.4A CN201710226711A CN107079983A CN 107079983 A CN107079983 A CN 107079983A CN 201710226711 A CN201710226711 A CN 201710226711A CN 107079983 A CN107079983 A CN 107079983A
- Authority
- CN
- China
- Prior art keywords
- calcium
- fruit vegetables
- acid
- minutes
- sorbate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title claims description 5
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims abstract description 18
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- GWHCXVQVJPWHRF-KTKRTIGZSA-N (15Z)-tetracosenoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-KTKRTIGZSA-N 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 9
- XJXROGWVRIJYMO-SJDLZYGOSA-N Nervonic acid Natural products O=C(O)[C@@H](/C=C/CCCCCCCC)CCCCCCCCCCCC XJXROGWVRIJYMO-SJDLZYGOSA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 9
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001639 calcium acetate Substances 0.000 claims abstract description 9
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 9
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 9
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 9
- 239000001354 calcium citrate Substances 0.000 claims abstract description 9
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 claims abstract description 9
- 235000010244 calcium sorbate Nutrition 0.000 claims abstract description 9
- 239000004303 calcium sorbate Substances 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- GWHCXVQVJPWHRF-UHFFFAOYSA-N cis-tetracosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019253 formic acid Nutrition 0.000 claims abstract description 9
- 244000052769 pathogen Species 0.000 claims abstract description 9
- 230000001717 pathogenic effect Effects 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 9
- 229920002101 Chitin Polymers 0.000 claims abstract description 8
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract description 8
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000004060 metabolic process Effects 0.000 claims abstract description 6
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 230000009758 senescence Effects 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- 230000029663 wound healing Effects 0.000 claims abstract description 6
- 230000002708 enhancing effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 230000001629 suppression Effects 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000832 Cutin Polymers 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 241000261253 bacterium 2.4 Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The technical scheme is that being achieved in that, the product is with calcium sorbate, calcium acetate, nervonic acid, ribose, reuterin, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, the organic mixing of water, scientific compatibility is formed, it is a kind of to have fabulous fruit vegetables fresh-keeping function, inhibit the metabolism of fruit vegetables and spreading for pathogen, the ripening and senescence of fruit vegetables is delayed, promote wound healing, strengthen premunition, prevent from rotting, reach fresh-keeping, eliminate peculiar smell, extend the fresh-keeping agent compounding method of fruit vegetables of period of storage.
Description
Technical field
The invention belongs to biological way of keeping fresh field, the antibacterial material specifically related to prevention vegetables putrefaction is
A kind of compound method of fruit vegetables antistaling agent of base stock.
Background technology
The store and processing of agricultural product is the continuation of agricultural production, is the two industries Ji in the agriculture process of reproduction, flourishing state
Family is placed on postpartum saving and processing the top priority of agricultural, except the high added value that store and processing is brought, only reduces existing vegetable
The loss of dish, it is possible to be the benefit that society brings nearly hundred billion yuan, still more after China joined WTO, victual is that most have
Wish one of large agricultural product for squeezing into the international market, it is well known that suppress mould life using antistaling agent in fresh-keeping of vegetables
It is long, it is an essential ring, antistaling agent is not only favourable to fresh-keeping of vegetables, and also it also can control and produces toadstool, so as to make one
From mycotoxin infringement.
The content of the invention
The purpose of the present invention be according to above-mentioned weak point, and develop it is a kind of have a fabulous fruit vegetables fresh-keeping function, suppression
The metabolism of fruit vegetables and spreading for pathogen, have delayed the ripening and senescence of fruit vegetables, have promoted wound healing, enhancing
Premunition, prevents from rotting, and reaches the fresh-keeping agent compounding method of fruit vegetables that is fresh-keeping, eliminating peculiar smell, extend period of storage.
The technical scheme is that being achieved in that, the product is with calcium sorbate, calcium acetate, nervonic acid, ribose, Roy
Salmonella element, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, the organic mixing of water, science
Compatibility is formed, and its compound method is as follows:
Formula is (by weight percentage)
The nervonic acid 2.3% of 2.7% calcium acetate of calcium sorbate 1.8%
The ionized calcium 2.5% of 3.4% reuterin of ribose 3%
The calcium citrate 2% of 2.1% Pediococcus acidilactici of formic acid 2.4%
The potassium sorbate 2.4% of 3.6% butyric acid of chitin 2.7%
Water 69.1%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Calcium sorbate that pathogen spreads, calcium acetate, nervonic acid, ribose, reuterin admix first anaerobic jar percentage
In the water of half, stir 170 minutes, 23 °C of constant temperature stands 185 minutes, has fabulous fruit vegetables fresh-keeping function, it is suppressed that fruit and vegetable
The metabolism of class and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, fourth
Acid, potassium sorbate are admixed to be stirred 195 minutes in the water of second anaerobic jar percentage half, and 24 °C of constant temperature stands 195 minutes, energy
Delay the ripening and senescence of fruit vegetables, promoted wound healing, enhancing premunition, prevented from rotting, reach fresh-keeping, elimination peculiar smell
Effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 200 minutes, constant-temperatureanaerobic anaerobic 104 hours
It is finished product afterwards.
Beneficial effect：
There is fabulous fruit vegetables fresh-keeping function, it is suppressed that the metabolism of fruit vegetables and spreading for pathogen, delayed fruit
The ripening and senescence of dish class, promotion wound healing, enhancing premunition, prevent from rotting, and reach fresh-keeping, elimination peculiar smell, extension storage
Deposit the time and expand the effect of outward transport scope.
Embodiment
The fruit vegetables antistaling agent of the present invention is mainly made up of following materials by weight percentage, its step:Calcium sorbate
2.7%th, calcium acetate 1.8%, nervonic acid 2.3%, ribose 3.4%, reuterin 3%, ionized calcium 2.5%, formic acid 2.1%, lactic acid sheet ball
Bacterium 2.4%, calcium citrate 2%, chitin 3.6%, butyric acid 2.7%, potassium sorbate 2.4%, water 69.1%, are mixed, using tool
Calcium sorbate, calcium acetate, nervonic acid, ribose, the reuterin for having suppression pathogen to spread admix first anaerobic jar
In the water of percentage half, stir 170 minutes, 23 °C of constant temperature stands 185 minutes, there is fabulous fruit vegetables fresh-keeping function, suppresses
The metabolism of fruit vegetables and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, bright
Cutin, butyric acid, potassium sorbate are admixed to be stirred 195 minutes in the water of second anaerobic jar percentage half, and 24 °C of constant temperature stands 195
Minute, can delay fruit vegetables ripening and senescence, promote wound healing, enhancing premunition, prevent from rotting, reach it is fresh-keeping,
Peculiar smell effect is eliminated, then the liquid in two anaerobic jars is blended in an anaerobic jar again, is stirred 200 minutes, constant temperature is detested
Oxygen is finished product after 104 hours.
Claims (1)
1. the technical scheme is that being achieved in that, the product is with calcium sorbate, calcium acetate, nervonic acid, ribose, Luo Yishi
The organic mixing of rhzomorph, ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, butyric acid, potassium sorbate, water, science is matched somebody with somebody
5 form, and its compound method is as follows:
Formula is (by weight percentage)
The nervonic acid 2.3% of 2.7% calcium acetate of calcium sorbate 1.8%
The ionized calcium 2.5% of 3.4% reuterin of ribose 3%
The calcium citrate 2% of 2.1% Pediococcus acidilactici of formic acid 2.4%
The potassium sorbate 2.4% of 3.6% butyric acid of chitin 2.7%
Water 69.1%
Preparing process:
The fruit vegetables antistaling agent is to assort the said goods by weight percentage, is mixed, its step：Using with suppression
Calcium sorbate that pathogen spreads, calcium acetate, nervonic acid, ribose, reuterin admix first anaerobic jar percentage
In the water of half, stir 170 minutes, 23 °C of constant temperature stands 185 minutes, has fabulous fruit vegetables fresh-keeping function, it is suppressed that fruit and vegetable
The metabolism of class and spreading for pathogen, then ionized calcium, formic acid, Pediococcus acidilactici, calcium citrate, chitin, fourth
Acid, potassium sorbate are admixed to be stirred 195 minutes in the water of second anaerobic jar percentage half, and 24 °C of constant temperature stands 195 minutes, energy
Delay the ripening and senescence of fruit vegetables, promoted wound healing, enhancing premunition, prevented from rotting, reach fresh-keeping, elimination peculiar smell
Effect, is then blended in the liquid in two anaerobic jars in one anaerobic jar again, stirs 200 minutes, constant-temperatureanaerobic anaerobic 104 hours
It is finished product afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226711.4A CN107079983A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226711.4A CN107079983A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107079983A true CN107079983A (en) | 2017-08-22 |
Family
ID=59611286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226711.4A Pending CN107079983A (en) | 2017-04-09 | 2017-04-09 | A kind of compound method of fruit vegetables antistaling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107079983A (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101778642A (en) * | 2007-06-06 | 2010-07-14 | 诺华丝国际股份有限公司 | Promote the bone and the growth in joint, the food additive of repairing and keeping |
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102348386A (en) * | 2008-11-17 | 2012-02-08 | 吉百利印度有限公司 | Center-filled confection and method |
| CN102356816A (en) * | 2011-09-20 | 2012-02-22 | 华南理工大学 | Animal health care probiotics leavening capable of improving meat quality and application thereof |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN104365594A (en) * | 2014-09-26 | 2015-02-25 | 江苏七洲绿色化工股份有限公司 | Pesticide composition, spoilage and mildew prevention composition, and spoilage and mildew prevention method |
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-
2017
- 2017-04-09 CN CN201710226711.4A patent/CN107079983A/en active Pending
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| CN102348386A (en) * | 2008-11-17 | 2012-02-08 | 吉百利印度有限公司 | Center-filled confection and method |
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102356816A (en) * | 2011-09-20 | 2012-02-22 | 华南理工大学 | Animal health care probiotics leavening capable of improving meat quality and application thereof |
| CN105357979A (en) * | 2013-03-13 | 2016-02-24 | 有机平衡有限公司 | Novel lactobacillus strains and the uses thereof |
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Application publication date: 20170822 |